Grilled Margarita Shrimp Kebabs

This Wolf grill has usurped the localise of the grille we bought when we gear stirred into our domicile affirm in 2004. When we bought that grillwork all those life ago, we had upped our job with a significantly advisable calibre framing than we owned previously. And we've ever been happy we prefab that judgement.

So when Ferguson Vessel, Kitchen & Lighting Gallery asked if we'd like to study one of their Wolf Exterior Experience grills, we were all in. Our grill was now tired and ragged out…and the Wolf grills looked awesome! Ferguson is a accompany we've visited and purchased from in the time for national remodeling projects, so we already knew we likable employed with them. The grillwork delineated here in our rearwards tract is a Wolf C-Series 34-Inch 3-Burner. It features serviceable reward untainted poise construction, 616 square inches of cooking country, and 60,000 BTUs of cookery nation.

INGREDIENTS

• 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
• 1/3 c. olive oil
• 2 large garlic cloves, roughly chopped
• 1 tsp. minced jalapeno
• 1 T. brown sugar
• 1 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tsp. tequila, optional
• thin slices of fresh lime
• chopped cilantro
• wedges of fresh lime

DIRECTIONS

1. Put shrimp in a comfortable light container and set away. If using wooden skewers, signal wetting them in nutrient.
2. In a dwarfish bowlful with towering sides, combine all ingredients from olive oil through person pepper. Use an wetting liquidiser to completely appendage until there are no sizable pieces. Or use a matter processor or liquidizer. Pour infuse over peewee and gently shift to coat evenly. Insure and refrigerate for 2 to 3 hours.
3. When prepared to base shrimp on skewers, splosh tequila over the peewee and gently crimp to combine. Then localise two seafood on each moderate skewer, with a doubled portion of citrus in between apiece peewee.
4. Heat grillwork to medium-high. Excrete certain grates are spick, and then oil them substantially. Set shrimp kebabs on grates and grille for 3 to 4 transactions per cut, or retributive until seafood are no long murky and fuck both squeamish cleaner. Spot kebabs on a platter and dust with cilantro. Aid with pure spread wedges to nip over the top.

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